I've made pickles in the past, including this variety. My first batch was a bit salty. But I got tired of buying industrially-produced German pickles. They're "okay" but not nearly as satisfying as the homemade pickles I've had throughout the years. Having in the past overdone the salt, this time I vigilantly focused, measured and followed a recipe exactly to the last gram. I also slowed down the fermentation. Finally with hours turning into days and weeks, I am ready to open them They look so good in the jar, inspiring delicious visions of corned beef and pastrami sandwiches.
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...